Spicy Leek & Cheesy-ish Tomato Pasta

So these little beauties came from my allotment. They’d been planted early last year (prior to me taking over the plot) which means I am lucky enough to reap the rewards!

This meant I had to have one of them at least for dinner that night

There is nothing more satisfying than growing from the land and then coming up with a recipe which, not only makes it delicious, but enhances it’s earthy beautiful flavors.

So I came up with this recipe. I wanted to make it spicy, because leek (in my book) was not a vegetable you’d be able to spice up!

But, it seems I was wrong! It’s actually a great combination and you are going to love it! (don’t I always say that?!!)

This is a recipe for one, because it was just me at home – but I’m sure you’ll know how to do more if there’s more needed.

What you’ll need:

A tablespoon of olive oil
1 large garlic clove
A shake of chili flakes
A shake of fennel seeds
One large leek (your own home grown if you can!)
200g tin of chopped tomato’s
2 teaspoons of nutritional yeast (plus a little bit more to garnish)
2 handfuls of spiral pasta (or any pasta you fancy)

What you’ll need to do:

Cook the pasta according to the packet instructions, or just do what I do: boil the kettle, add the boiled water to the pasta in a sauce pan and then heat until the pasta is cooked (not too soft though).

Whilst the pasta is cooking, chop the garlic very finely and add that to the olive oil. Cook but do not burn. Then add the shake of chili flakes, the fennel seeds and then the sliced leek. Cook so the leek is soft and combined with the other flavors. Then add the tomato’s and bring to the boil, add the 2 teaspoons of nutritional yeast to make it a little bit creamer and less tart.

Once the pasta is cooked, drain and place into a bowl. Now add the leek sauce to the pasta and sprinkle some of that lovely nutritional yeast on top!